Photo Shooting With Mina

I’d like to show you a few pictures from a shooting with my sister Mina. I’m not a photographer but I anways like to take pictures and I’m quite happy wih the results. Let me know if you have any improvement suggestions.

IMG_0001_1238 Jamina4 Jamina Jamina1 IMG_0001_1269 Jamina3

I had a lot of fun taking pictures and I also took some from my other sister Lisa. They will soon be published…
Lots of love and I’d love to hear from you


Simple Sushi

We always clean our house very properly before Christmas to have restful holidays. And so my mum was still cleaning at dinner time. For this reason I made dinner…I decided to make sushi. I’m not a Sushi-Chef but they tasted very good. My cook style is more freestyle then to follow a recipe. Therefore I don’t have an exact recipe, but I have a link to a recipe which is very similar to what I made. For dessert we had lychees.

Sushi Sushi1 Sushi4 Sushi2 Lychee Lychee1

Happy holidays!


Jewish Challah

Challah is a Jewish yeast-risen bread which is baked for Sabbat and for holidays. Its very similar to our Swiss sunday bread called “Zopf”. The bread is very ligh and delicious with butter and jam. Don’t worry its easy- peasy to make.

challah6 challah2 challah4 challah3 challah5



dry ingredients:

  • 1.25 kg flour
  • 1tsp salt
  • 100gr. sugar
  • 40gr. raisins

wet ingredients:

  • 2 eggs
  • 125ml vegetable oil
  • 550ml warm water

other ingredients:

  • 42gr fresh yeast or two packets dried yeast
  • 1 pinch sugar
  • zest from 1 lemon
  • zest from 1/2 orange
  • 1 egg yolk
  • 2tbsp water
  • sesame or poppyseeds to sprinkle
  1. Put the yeast and the salt into the warm water and leave alone for about 5 minutes.
  2. Mix the dry ingredients togheter in a large bowl.
  3. Beat the egg together with the oil and add the orange and lemon zest.
  4. First, give the dry ingredients into a kitchen maschine and then add the yeast mixture. Let the egg-oil mixture follow. Use the dough hook to mix. If everything is well mixed, pull the dough out of the machine and knead the dough on a floured work space. Knead until smooth. The dought has to come back if you press a finget in it.
  5. Put the dough into a bowl and cover with a wet towel or cling film. Let the dough rise until it has doubled in size. (ca. 45 minutes)
  6. Preheat the oven to 180°C.
  7. For a big loaf split the dough into two parts and roll them to strands and do this. If you want to have two loafs cut the dough into 4 parts and do the same as above.
  8. Let the loaf or the loafs rest for another 30 minutes on the baking tin.
  9. Mix the egg and the two tbsp of water together and brush the loaf/s with it. Sprinkel with sesame or poppyseeds.
  10. Bake the big loaf for about 50 minutes and the two little ones for 30 minutes.

Bon appétit!